Two Delicious Indian Recipes from the Kitchens of Dishoom
Since the first restaurant launched in 2010, Dishoom has become a byword for the best in authentic, inventive and inviting Indian cuisine. Founded by cousins Shamil and Kavi Thakrar and brothers Adarsh and Amar Radia and inspired by the style and ethos of the Irani cafés of 1900’s Bombay, Dishoom blends nostalgia and innovation to create Indian food that is unforgettable.
Now Dishoom: From Bombay with Love brings together 'almost everything’ from the restaurant’s menu in one sumptuously designed volume. Below are two delicious recipes from the book; a mouth-watering main course and perfect pudding that showcase the finest Indian dining, Dishoom-style.
This is Naved’s special dish at Dishoom Covent Garden. It’s a light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice.
6 green chillies
55ml vegetable oil
2 tsp mustard seeds
30 fresh curry leaves
300g Spanish white onions, sliced (a little chunky is good)
15g garlic paste (page 353)
15g ginger paste (page 353)
2 tsp fine sea salt
1 tsp freshly ground black pepper
1¼ tsp ground turmeric
25g fresh root ginger, cut into matchsticks
400ml coconut milk
250ml coconut cream
24 large prawns
300g medium tomatoes, cut into small bite-sized wedges
1. Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
3. Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.
4. Add the garlic and ginger pastes, salt, black pepper
and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
7. Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.
8. Serve scattered with the fried curry leaves, with lemon wedges on the side.
Note: If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving.
Pineapple & Black Pepper Crumble
This is our take on a British classic. You can serve it warm or cold, on its own,or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together.
You can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
FOR THE FILLING
1 large, fresh ripe pineapple (you need around 750g flesh)
1 vanilla pod or 2 tsp vanilla extract
100g granulated sugar
A few twists of black pepper
FOR THE CRUMBLE
100g plain flour
100g rolled oats
100g granulated sugar
100g salted butter, cubed, at room temperature
Vanilla ice cream or custard
1. Trim the pineapple of its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core.
2. Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.
3. Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.
4. Heat the oven to 200°C/Fan 180°C/Gas 6.
5. Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.
6. Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust.
7. Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.